Cream the butter and sugar. Add eggs, one at a time, then the flavorings. Combine the remaining dry ingredients and add to the creamed mixture, alternating with the liquid, as with a traditional cake recipe.

Bake the cake at 325 for 1-1/2 hours in a Bundt pan for best results, and cool. If the cake has overflowed the edges of the pan, simply cut off the excess with a knife so that the top of the cake is even with the pan.

Poke holes all over the flat side of the cake with a fork and pour on the Lemon Soaking Solution (see recipe below). Flip the cake over onto a plate and ice with Lemon Icing (see recipe below).